PIG SHANKS WITH ACHIOTE

PORTIONS

PREPARATION

AUTHOR

Ingredients:

1 ½ brick of el yucateco annatto/achiote paste (4.2 oz)

4 pig shanks

1 cup orange juice

¼ cup white vinegar

1 tablespoon dry oregano

2 garlic cloves

½ onion

1 tablespoon salt

Banana leaves

Preparation:

1. Place in the blender the el yucateco annatto/achiote, the orange juice, the vinegar, the oregano, the garlic cloves, the onion and the salt. Mix everything well, spread this mixture on the shanks, and marinate overnight.

2. Heat the oven to 350 ºf, wrap the shanks in the banana leaves
or foil, cook them for about 3 hours, uncover them and cook them once more until they are golden.